If you like sweet breakfasts, then this blueberry breakfast crumble recipe is for YOU. Keto-friendly, vegan, and paleo-compliant, this simple and delicious dish goes perfectly with a cup of coffee!
This breakfast crumble is not just absolutely delicious, it’s also extremely easy to make and can be prepared and ready to serve in just 1 hour!
Easy Blueberry Crumble That You Will LOVE
Enjoying a tasty breakfast is one of my favorite ways to start the day! When a recipe is easy to make, that just makes it even better! That’s why this amazing blueberry breakfast crumble is one of my absolute favorites. It’s fast, easy, AND can be prepared ahead of time!
This blueberry breakfast only requires 20 minutes of prep time. After that, it just has to go in the oven for a bit. Then you come back to 8 delicious, blueberry-filled servings!
You can make this breakfast ahead of time to enjoy throughout the week by prepping it the night before and tossing it in the oven in the morning OR make it all at once during a morning when you have a bit of extra time!
Personally, I find this dish to be PERFECT for slow Saturday mornings. That’s my favorite day of the week to make a hearty breakfast!
Why is a water bath necessary?
Water baths are so important for certain dishes. For this recipe, in particular, cooking the ramekins in a water bath allows the dish to cook evenly to ensure that no parts end up over or undercooked.
In short, using a water bath for this recipe will ensure that your blueberry crumble comes out PERFECT!
Nut-Free Healthy Blueberry Crumble
As with all Real Balanced recipes, this delicious blueberry crumble contains absolutely ZERO peanuts or tree nuts!
Make this Blueberry Breakfast Crumble from today!
Preheat oven to 350 degrees. In a mixing bowl, pour in coconut flour, classic monk fruit sweetener, chia seeds, ground flax seeds, cream of tartar, baking soda, and salt.
Whisk dry ingredients together.
Add melted coconut oil and vanilla extract.
Using an electric mixer, mix together wet and dry ingredients until fully incorporated.
Fold in fresh blueberries.
Spoon mixture into 8 individual ramekins, flattening mixture into even layer using fingers or back of spoon. Place ramekins atop baking sheet. Pour 1-inch of water into baking sheet to create a water bath for the ramekins to cook in. Transfer baking pan to oven and bake until edges of crumble in ramekins is golden brown, about 40 minutes.
Serve and enjoy!
Storing Your Easy Blueberry Crumble
Like with most of the recipes I create, you can feel free to store this dish in either the fridge or the freezer. I find that foods suitable for storage help to make my life easier. There’s always something for me to grab in the fridge when I’m short on time!
If you want to store your breakfast crumbles in the fridge to enjoy throughout the week, be sure to keep the ramekins in a large airtight container or tightly wrap them with foil. Consume within 3 days.
Reheat your breakfast crumbles in the oven atop a baking sheet at 350 degrees for 10-12 minutes or in the microwave for 30-45 seconds.
Recommended Kitchen Materials and Tools
- Mixing Bowls: Have a couple on hand before beginning.
- Electric Mixer: Using an electric mixer will ensure that the ingredients are mixed properly. Plus, it saves time and LOTS of energy!
- Ramekins: Individual ramekins are used for each serving of this yummy blueberry crumble. You will need 8.
- Baking Pan: You will need a large baking pan for the water bath portion of this recipe. The water bath will be 1″ high, so be sure that your baking pan is deeper than that.
Ingredient Swaps and Substitutions
Classic Monk Fruit Sweetener
If you only have Golden Monk Fruit Sweetener on hand, no need to fret. You can use the Golden in place of the Classic, and your recipe will still turn out perfectly! Simply make the swap at a 1:1 ratio.
Additionally, erythritol, Swerve, and Truvia can be used in place of the monk fruit sweetener at a 1:1 ratio. If you would like to use stevia, be sure to check the brand’s website for measurement conversions (stevia is not a 1:1 substitution for monk fruit sweetener).
Melted Coconut Oil
I personally prefer refined coconut oil, as it has less coconut flavor than unrefined coconut oil, but either will work perfectly here.
Another option for swapping coconut oil is to use butter. Use a 1:1 ratio, but please note that the consistency may be slightly altered.
Blueberries
Though this recipe is centered around blueberries, I know that some people prefer other types of berries! If you’ve been reading through this recipe thinking “wow, this would taste GREAT with some raspberries,” then I’m talking to you. Feel free to swap the fruit as you see fit. Substitute at a 1:1 ratio, but note that the carb content will change.
Keto Blueberry Crumble is perfect for a wide variety of diets!
- Keto and Low-Carb: This yummy blueberry breakfast contains only 4.5 grams of net carbs per serving. It’s PERFECT for keto!
- Paleo: This delicious crumble meets paleo guidelines.
- Primal: Blueberry breakfast crumble is primal-approved.
- Gluten-Free: There are no gluten products in this recipe, making it perfect for those with Celiac or other intolerances.
- Grain-Free: Grain products are not used within this recipe.
- Nut-Free: This recipe doesn’t contain peanuts or tree nuts.
- Dairy-Free: This recipe contains zero dairy products!
- Egg-Free: Eggs are not used in this delicious blueberry breakfast recipe.
- Vegetarian: This recipe is vegetarian-friendly.
- Vegan: Many crumble recipes contain dairy or eggs, but this one does not! Vegans, you can enjoy this delicious treat!
- Refined Sugar-Free: This recipe does not use refined sugar.
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Blueberry Breakfast Crumble
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Are you following a ketogenic diet and looking for an easy breakfast recipe? My keto blueberry breakfast crumble is healthy, easy to make, and makes for the perfect breakfast keto recipe!
Ingredients
- ¼ cup + 2 tbsp (72g) classic monk fruit sweetener
- ½ cup + 2 tbsp (70g) coconut flour, sifted
- ¼ cup (52g) chia seeds
- ¼ cup (28g) ground flax seeds
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup + 2 tbsp (84g) melted coconut oil
- 1 tsp pure vanilla extract
- 200g fresh blueberries, rinsed, patted dry
Materials:
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together monk fruit sweetener, coconut flour, chia seeds, flax seeds, cream of tartar, baking soda, and salt. Add melted coconut oil and vanilla extract and, using an electric mixer, mix together wet and dry ingredients until fully incorporated. Fold in blueberries.
- Spoon mixture into 8 individual ramekins, flattening mixture into even layer using fingers or back of spoon.
- Place ramekins atop baking sheet. Pour 1-inch of water into baking sheet to create a water bath for the ramekins to cook in.
- Transfer baking pan to oven and bake until edges of crumble in ramekins is golden brown, about 40 minutes.
Recipe Notes:
Coconut Oil Substitution: Substitute in unsalted butter for coconut oil at a 1:1 ratio.
Blueberry Substitution: You can substitute raspberries or blackberries in for blueberries at a 1:1 ratio. Just note that, if you do this, nutrition content will change.
Storage: Store ramekins in large airtight container or individually by wrapping each ramekin in foil. Re-heat in oven at 350 degrees for 10-15 minutes or in the microwave for 30 seconds. Eat within 3 days.
My non-LC hubby loved it. Will do this one several more times this season. Thanks!
★★★★★
So happy to hear you enjoyed! Thank you!
Mine came out rather crumbly, not sure if that is how it’s supposed be. I added yoghurt to make it more edible. Did I do something wrong?
It’s a crumble, so, yes, it should be crumbly.
What are the net carbs on this recipie? This may be just the thing I’m looking for!
4.5g net carbs per serving. Net carbs for my recipes are always listed at the top of the recipe directly next to the recipe title. Alternatively, you can calculate net carbs by reading the nutrition label in the recipe card and subtracting fiber from total carbs.
I can’t use coconut flour…how much almond flour would I need?
Sorry, I’m not sure, I haven’t tested this recipe with almond flour (and cannot test, as I have an allergy to almonds).
I don’t have that many ramekins. Is it possible to make this in an 8×8 pan or something like that or will it no cook right in the middle?
I think that would work! I just can’t say for sure how long it would take to bake.